Raspberry Trifle

This is a delicious raspberry trifle. It has everything you would expect from a trifle but by using good fresh quailty ingredients it makes it extra special. The key is making your own custard and making your own rasberry coulis instead of jelly, this gives the everyday trifle a taste boost!

Serves 6

INGREDIENTS:

20 trifle sponges
3 250g punnets of fresh raspberries
1 dash of lemon juice
110g of caster sugar
200 ml of orange Juice
2 x 500ml of double cream
100ml of milk
1 vanilla pod
6 egg yolks
2 tsp of cornflour
1 dash of water
1 handful of fresh mint
block of dark chocolate
Handful of Pistaichio nuts


WHAT TO DO:

Put one punnet of raspberries in a very hot, dry pan. Add the lemon juice and sugar and cook quickly for one minute. Whisk, then pass through a sieve and cool.

With a potato masher take the sponges, a punnet of fresh raspberries and the orange juice, put in a bowl and mash all together.

Put a spoonful of coulis in the bottom of each glass tumbler, along with three raspberries. Spoon the sponge mix between each dish then add any remaining coulis, plus another raspberry. Place in the fridge.

To make the custard:

Split the vanilla pod in half and scrape the seeds out. In a pan place 500ml of double cream and  all of the milk, then add the vanilla pod seeds. Bring to the boil.

Whisk together the egg yolks and sugar. Add the corn flour paste (mix it with a dash of water to make a paste) to the yolks

Ladle some cream into the yolks and whisk well, keep doing this until you have put all the cream mixture into the yolks.

Handy Hint:

Keep mixing all the time while ladling the cream as by not doing this can then cook the eggs making it like scambled eggs

Then return all the mixture to the pan, cooking until thick (continuing to stir). Set aside and leave to cool down completly.

Once cooled down place the custard into a pipping bag and pipe the custard around the dishes (making sure you do it neatly...presentation is Everything!!!). Once done, place back into the fridge.

Take the remaining 500ml of double cream and place in a bowl and add the vannila essence and wisk until thick. Place in a piping bag and pipe the cream around the glasses.
Finley slice the chocolate and sprinkle over the cream, then do the same with the crushed patachio nuts. Take a couple of leaves of Mint and place on the side.

Place in the fridge until ready to serve.


recipie by Paul Heathcote

Photos by Rach & Matt Grice

"My Dads Fav" Vanilla Custard

EVERYONE HAS A CUSTARD CONNOISSEUR IN THEIR FAMILY...THIS IS FOR THEM!

Makes enough for about 10 people with second helpings...and thirds!!

INGREDIENTS:

568 ml of Whole Milk
600ml of Double Cream
6 tbs Caster Sugar
One Vanilla Pod
8 Egg Yolks

WHAT TO DO:

In a pan pour the the milk, cream and 4 table spoons of sugar. Slice the vanilla pod in half and scape all the seeds out and put in the pan along with the pod. Bring to near the boil then simmer for 5 minutes (this allows the vanilla to infuse with the mixture).

In a separate bowl put the 8 egg YOLKS, the two remaining tablespoons of sugar and whisk well.

Using a ladle, pour the cream mixture into the yolks (add a ladle at a time and whisk when doing it, this stops the mixture turning into scrambled eggs!) then pour mixture back into the warm pan.

Over a low heat stir the custard with a wooden spoon. The mixture will start to thicken as the yolks heat up, this takes around 10 mins

HANDY TIP:

If you start to get tiny lumps in the custard, remove from heat then sieve the mixture in to another pan.

Once thickened, remove and serve.

Recipie by Jamie Oliver

Photo's by Rach Grice

Pear, Blackberry & Ginger Crumble

 

 

GREAT SUNDAY LUNCH PUDDING...DEAD EASY!

Serves 6

INGREDIENTS:

8 Large RIPE Pears (peeled and chopped into chunks)
2 large handfuls of Blackberries
100g Castor Sugar 100ml water
Stem Ginger 4 pieces (finely chopped)

Crumble mix...

400g plain flour
250g unsalted butter (cold and cut into cubes)
200g Golden Castor sugar
1 tsp of ground ginger

WHAT TO DO:

Heat the oven to around 200c. In a pan heat the water and 100g of castor sugar, bring to the boil and simmer for 5 minutes. Add the pears and the ginger and heat for a further 5 minutes. Add the Blackberries (I do this at the end so not to breakdown the blackberries...nothing better than them bursting in your mouth when eating...nothing worse than mushy blackberries!) remove and put to one side.

For the Crumble mixture put the flour, sugar and the cubed butter in another bowl and rub together to get a breadcrumb look and feel (with your hands, do NOT use a mixer for this as you do not get the same results).

HANDY TIP:

Don't do it to much, you want random little lumps of butter..that's what makes crumble amazing!

Put your filling mixture into your dish (with all the juices), then with a spoon place heaped dollops of crumble mixture (don't pat or press just fill every space with dollops of crumble), do this until every part of the filling mixture is covered.

Sprinkle the top with golden castor sugar (makes it extra crunchy) and put in the oven for around 25/30 minutes. Take out and serve.

Best served with my homemade custard, see in puds section for this recipe.

Photo's by Rach Grice